Papaya and Carrot Halwa Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Papaya (peeled and grated) | 4 cups |
| Carrot (Gajjar, grated) | 1 cup |
| Sugar | 1/2 cup |
| Milk | 3/4 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Saffron Strands | 2 strands |
| Almonds (Badam, sliced) | 2 tablespoons |
| Ghee | 1/4 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Fat | 20g |
| Saturated Fat | 10g |
| Carbohydrates | 40g |
| Protein | 5g |
| Sugars | 25g |
| Fiber | 2g |
Preparation Time and Serving Information
| Preparation Time | 10 minutes |
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 4 |
| Cuisine | North Indian |
| Course | Dessert |
| Diet | Vegetarian |
Step-by-Step Instructions
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Prepare the Ingredients: Start by grating the papaya and carrots. The combination of sweet papaya and vibrant carrot is the heart of this halwa, bringing both flavor and nutrition.
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Sauté the Grated Mixture: In a heavy-bottomed pan, heat the ghee over medium heat. Once the ghee is hot, add the grated papaya and carrots. Sauté them together for a few minutes until the mixture becomes fragrant and the raw smell of papaya and carrot fades away. Stir continuously to ensure they cook evenly and to release their natural sweetness.
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Add Milk and Sugar: Once the papaya and carrot are well sautéed, pour in the milk and add the sugar. Stir the mixture thoroughly to combine everything. Allow it to simmer on low heat, ensuring the milk absorbs into the mixture and condenses into a thick, luscious halwa. Stir occasionally to prevent the mixture from sticking to the pan.
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Achieve the Desired Consistency: Continue cooking the halwa until all the milk has evaporated, leaving behind a glossy, rich mixture. The halwa will start to leave the sides of the pan and take on a sticky, thick consistency.
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Incorporate the Final Ingredients: At this point, stir in an additional tablespoon of ghee, which will give the halwa a rich, indulgent finish. Sprinkle in the cardamom powder, which will lend a warm, fragrant aroma to the dessert. Add the saffron strands and sliced almonds, stirring them gently into the halwa.
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Serve: Turn off the heat and allow the halwa to cool slightly before serving. This vibrant and sweet dessert can be served warm or at room temperature, depending on your preference.
For a festive touch, pair this delicious Papaya and Carrot Halwa with a scoop of vanilla ice cream to create a delightful contrast between warm and cool. It’s a perfect sweet treat for special occasions like Diwali, Navratri, Raksha Bandhan, and Holi.
Cooking Tips
- Choosing Papaya: Make sure to use semi-ripe papaya for this recipe. A fully ripe papaya may turn mushy during cooking, while a raw one might lack the sweetness you desire.
- Optional Garnishes: You can also garnish the halwa with cashews, pistachios, or raisins for extra texture and flavor. Toast these in a little ghee before adding them to the dish.
- Ghee Substitution: If you prefer a lighter version, you can reduce the amount of ghee, though it may slightly affect the richness of the halwa.
Recipe Summary
The Papaya and Carrot Halwa is a refreshing twist on traditional halwa, combining the mild sweetness of papaya with the earthy flavor of carrots. The addition of ghee, milk, and fragrant cardamom creates a delectable dessert that is perfect for celebrating Indian festivals or treating yourself after a meal. This recipe is both nutritious and indulgent, making it a delightful addition to any festive spread.
Enjoy the comforting warmth of Papaya and Carrot Halwa as it melts in your mouth, leaving behind the exotic flavors of saffron and cardamom. This dessert is truly a celebration of flavors!
